Recipe - Crusty French Bread

Pasta; homemade with 4 eggs
and 2 One half to 3 cups flour
6 qt Water
3 tablespoon Salt
3 cup Meat Sauce (see recipe)
One half cup Beef salami; minced OR
pickled tongue; minced OR
beef sausage
One fourth cup Chicken fat; or bone marrow*
One half cup Raisins;dark, seedless (opt)
One half cup Almonds;whole (opt)
One half cup Pine nuts; (opt)

*Anne's note: Butter or margarine may be substituted for the chicken fat as
it is used to grease a dish.

Roll out the dough not too thin and fold as you would for a jelly roll, 2
1/2" wide. Cut 1/6" wide slices and toss to unfold noodles.
Bring 6 quarts of water to a boil. Add tagliolini and salt; when boiling
resumes, cook 1 minute.
Drain, and place in a large bowl with meat sauce and minced cold cuts. Toss
quickly to distribute the dressing evenly.
Place in a round oven proof baking dish, well greased with fat.* If using
raisins and nuts, make layers, alternating pasta with a mixture of raisins
and nuts. Bake in 350F oven for 1 to 1 One half hours, or till a nice crust is
formed on all sides. Invert over a serving dish and bring to the table.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini